Routine
Jul 29, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jul 29, 2026 · Original Source
Marin County, CA
Ming Yen Restaurant
[Object Object]
Last inspected Jul 29, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsRoutine
Mar 9, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 9, 2026 · Original Source
Routine
Feb 6, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.3Handwashing
Official wording
Observed employee cracking raw eggs into plastic container at preparation table then proceed to leave station to conduct other food preparation activity without washing hands. Operator was stopped and instructed to wash hands at front handwash sink with soap before returning to any other food preparation activities. Hands must be washed after handling raw foods before continuing onto other food preparation activities. Ensure employees are trained on proper hand washing techniques and washing hands frequently during food preparation processes.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A green placard was issued.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Feb 6, 2025 · Original Source
Follow-Up
Jan 11, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Inspector’s notes
Major violations noted in previous inspection were observed corrected at the time of inspection. A green placard was issued.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode CHSC 113980Contamination
Official wording
While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
Inspector’s notes
Major violations noted in previous inspection were observed corrected at the time of inspection. A green placard was issued.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode CHSC 114099.6Cleaning and sanitizing
Official wording
An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
Inspector’s notes
Major violations noted in previous inspection were observed corrected at the time of inspection. A green placard was issued.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode CHSC 113998Handwashing
Official wording
Observed garlic in oil at 55*F, pooled eggs at 62 *F, sweet & sour soup at 56 *F/110 *F and egg noodles at 58 *F. Operator educated about proper cold holding procedures. Foods shall be kept at 41 *F or below 135 *F and above. Keep potentially hazardous food in open top unit or ice bath near cook's line. Proper cold and hot holding temperatures will be checked upon re-inspection. Observed no warewashing in food preparation sink. However, operator was asked to demonstrate proper manual warewashing procedures at 3-comp sink. Proper procedures were not observed at time of inspection. Operator instructed to remove sponges and no longer use. Handwashing sinks shall only be place used to wash hands. Operator shall demonstrate proper manual warewashing procedure upon re-inspection.
Inspector’s notes
Major violations noted in previous inspection were observed corrected at the time of inspection. A green placard was issued.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Jan 11, 2024 · Original Source
Follow-Up
Jan 4, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Inspector’s notes
Re-inspection will be conducted within 2 weeks to check for corrections for major violations.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode CHSC 113980Contamination
Official wording
While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
Inspector’s notes
Re-inspection will be conducted within 2 weeks to check for corrections for major violations.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode CHSC 114099.6Cleaning and sanitizing
Official wording
An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
Inspector’s notes
Re-inspection will be conducted within 2 weeks to check for corrections for major violations.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode CHSC 113998Handwashing
Official wording
Observed garlic in oil at 55*F, pooled eggs at 62 *F, sweet & sour soup at 56 *F/110 *F and egg noodles at 58 *F. Operator educated about proper cold holding procedures. Foods shall be kept at 41 *F or below 135 *F and above. Keep potentially hazardous food in open top unit or ice bath near cook's line. Proper cold and hot holding temperatures will be checked upon re-inspection. Observed no warewashing in food preparation sink. However, operator was asked to demonstrate proper manual warewashing procedures at 3-comp sink. Proper procedures were not observed at time of inspection. Operator instructed to remove sponges and no longer use. Handwashing sinks shall only be place used to wash hands. Operator shall demonstrate proper manual warewashing procedure upon re-inspection.
Inspector’s notes
Re-inspection will be conducted within 2 weeks to check for corrections for major violations.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Jan 4, 2024 · Original Source
Routine
Dec 27, 2023
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Inspector’s notes
No comments from inspector
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode CHSC 113980Contamination
Official wording
While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
Inspector’s notes
No comments from inspector
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode CHSC 114099.6Cleaning and sanitizing
Official wording
An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
Inspector’s notes
No comments from inspector
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Dec 27, 2023 · Original Source
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